Go Back

Grilled Surf and Turf Skewers with Chimichurri

Juicy steak cubes and plump shrimp are grilled on skewers and generously doused in a vibrant, garlicky fresh herb chimichurri sauce. A stunning and flavorful appetizer or main course.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 skewers
Course: Appetizer, Dinner, Main Course
Cuisine: American, Argentinian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chimichurri Sauce
  • 1 cup fresh parsley packed
  • 4 cloves garlic peeled
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
  • 1 pinch salt and pepper to taste
Skewers
  • 1.5 lbs sirloin steak cut into 1.5-inch cubes
  • 1 lb large shrimp raw, peeled and deveined

Equipment

  • Grill (Gas or Charcoal)
  • Food processor
  • Skewers (Metal or Wood)
  • Mixing bowls

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. To make the sauce, pulse parsley and garlic in a food processor. Add olive oil, vinegar, oregano, red pepper flakes, salt, and pepper. Pulse to combine. Set aside half for serving.
  3. Toss the steak and shrimp in separate bowls with the other half of the chimichurri. Marinate for 15 minutes.
  4. Preheat grill to high heat. Thread steak and shrimp onto skewers alternately.
  5. Grill skewers for 3-4 minutes per side until shrimp is opaque and steak is cooked to desired doneness.
  6. Remove from grill and immediately drizzle with the reserved fresh chimichurri sauce. Serve hot.

Notes

Don't marinate the shrimp for too long, as the acid in the vinegar can start to 'cook' them. Serve with grilled lemon wedges for an extra pop of flavor.